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–+ servings

Harvest Roasted Sweet Potato and Quinoa Bowls

These vibrant harvest roasted sweet potato and quinoa bowls layer caramelized sweet potato cubes, fluffy quinoa, spiced crispy chickpeas, and tender massaged Tuscan kale under a velvety maple tahini dressing. Packed with plant-based protein, vibrant colors, and wholesome fiber, they are the gold standard for healthy weekday meal prep lunches.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Lunch, Main Course
Cuisine: American, Healthy Whole Foods
Calories: 480
Ingredients Method Nutrition Notes

Ingredients
  

Roasted Sweet Potatoes & Chickpeas
  • 2 large sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 can 15 oz chickpeas (rinsed, drained, and thoroughly patted dry)
  • 2.5 tbsp extra virgin olive oil divided
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp fine sea salt
  • 1/4 tsp freshly cracked black pepper
Fluffy Quinoa & Massaged Kale Base
  • 1 cup dry tri-color or white quinoa rinsed thoroughly
  • 2 cups water or low-sodium vegetable broth
  • 1 large bunch Lacinato dino or curly kale (stems removed, leaves chopped into bite-sized ribbons)
  • 1 tbsp extra virgin olive oil for massaging kale
  • 1 tbsp fresh lemon juice
  • 1/4 tsp sea salt
Creamy Maple Tahini Dressing & Garnishes
  • 1/3 cup sesame tahini paste well-stirred
  • 2 tbsp pure maple syrup
  • 2 tbsp freshly squeezed lemon juice
  • 1 clove fresh garlic finely grated on microplane
  • 3 to 4 tbsp warm water to thin to pourable consistency
  • 1/4 tsp sea salt
  • 1 ripe avocado sliced
  • 3 tbsp raw or roasted pepitas pumpkin seeds
  • 1/2 cup cherry tomatoes halved

Method
 

Roast the Vegetables & Chickpeas
  1. Preheat oven to 400°F (205°C). Line a large rimmed baking sheet with parchment paper.
  2. Place cubed sweet potatoes and dried chickpeas on the baking sheet. Drizzle with 2.5 tablespoons olive oil, then sprinkle with cumin, smoked paprika, garlic powder, salt, and pepper.
  3. Toss thoroughly with clean hands or spatulas until evenly coated, spreading into a single layer with space between ingredients to ensure crisping rather than steaming.
  4. Roast for 25 to 30 minutes, tossing once halfway through, until sweet potatoes are caramelized and fork-tender, and chickpeas are golden and crispy.
Cook Quinoa & Massage Kale
  1. While roasting, combine rinsed quinoa, 2 cups water (or vegetable broth), and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, cover with a tight-fitting lid, reduce heat to low, and simmer for 15 minutes.
  2. Remove quinoa from heat and let sit covered for 5 minutes, then fluff gently with a fork.
  3. In a large salad bowl, combine the ribboned kale leaves, 1 tablespoon olive oil, lemon juice, and sea salt. Massage firmly with your hands for 2 to 3 minutes until the dark green leaves soften, reduce in volume, and turn tender and silky.
Whisk Dressing & Assemble
  1. In a small bowl or jar, whisk together tahini, maple syrup, lemon juice, grated garlic, and sea salt. Slowly drizzle in warm water 1 tablespoon at a time, whisking vigorously until the sauce transforms from thick paste into a velvety, luscious, pourable dressing.
  2. Assemble bowls: Divide massaged kale and fluffy quinoa between 4 meal prep containers or wide serving bowls.
  3. Top each bowl with sections of warm roasted sweet potatoes, crispy chickpeas, halved cherry tomatoes, and sliced avocado.
  4. Drizzle generously with maple tahini dressing, scatter toasted pepitas on top, and serve warm or at room temperature.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 68gProtein: 16gFat: 19gSaturated Fat: 2.5gSodium: 390mgPotassium: 890mgFiber: 14gSugar: 12gVitamin A: 14200IUVitamin C: 65mgCalcium: 180mgIron: 5.4mg

Notes

Thoroughly drying the chickpeas with a clean kitchen towel before tossing with oil is the secret to maximum oven crispiness. For meal prep lunches, keep the maple tahini dressing in small separate containers and dress each bowl right before eating. Bowls remain fresh in the refrigerator for up to 4 days.

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